Blackened Cauliflower & Fried Eggs Recipe

Roast cauliflower

Preheat oven to 200°C (400°F). Toss cauliflower florets with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper and spread on a rimmed baking sheet in a single layer. Roast 20–25 minutes until edges are golden and tender, turning once halfway through.

Make blackened spice mix

While cauliflower roasts, combine smoked paprika, ground cumin, onion powder, garlic powder, cayenne pepper, dried oregano, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Reserve about 1 tsp of the mix for the top crumb if desired.

Prepare cheese sauce (béchamel-style)

In a medium saucepan, melt 1 tbs butter over medium heat. Whisk in 1 tbs flour and cook 1 minute to make a roux. Slowly whisk in 300 ml milk (and 50 ml cream, if using) until smooth. Bring to a gentle simmer, whisking, until sauce thickens (3–5 minutes). Stir in grated cheddar (100 g) and 30 g Parmesan until melted. Remove from heat and stir in 1 tbs lemon juice and most of the blackened spice mix (about 2 tsp) — taste and adjust for heat/salt.

Assemble and bake

Transfer roasted cauliflower to a small baking dish (about 20x20 cm). Pour the cheese sauce evenly over cauliflower, gently tossing to coat. Sprinkle remaining Parmesan and the reserved teaspoon of spice on top. Bake at 200°C (400°F) for 12–15 minutes until bubbly and lightly browned on top. If you want a deeper color, finish 1–2 minutes under the broiler—watch carefully.

Prep potatoes

Grate potatoes on the large holes of a box grater or in a food processor. Place grated potato in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (important for crispness).

Mix hash brown base

Transfer dried grated potato to a bowl. Add finely chopped onion, 1 beaten egg, 2 tsp flour, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and 1/2 tsp garlic powder. Mix thoroughly to combine.

Form and fry

Heat a large nonstick skillet over medium-high heat and add 2 tbs vegetable oil and 1 tbs butter (optional). When hot, spoon or press portions (about 1/3 cup each) of the potato mixture into the pan and flatten to 1 cm thickness. Cook 3–5 minutes per side until deep golden and crisp. Work in batches to avoid overcrowding; add more oil between batches as needed. Transfer cooked hash browns to a paper-towel–lined tray and keep warm in a 100°C (210°F) oven while finishing others.

Fry eggs

In a separate nonstick skillet, heat 2 tbs olive oil or butter over medium heat until shimmering. Crack eggs into the pan (cook in batches if needed). For sunny-side-up: cook undisturbed 2–3 minutes until whites are set but yolks still runny; cover pan for 30–45 seconds near the end to set whites at the edges. For over-easy: cook 2 minutes, flip gently and cook 20–30 seconds more. Season each egg with a pinch of 1/2 tsp salt and a sprinkle of 1/4 tsp black pepper divided among eggs.

Assemble plates

Divide seasoned hash browns among 4 plates (or 2–3 plates if larger portions). Spoon generous portions of the blackened cauliflower gratin alongside or on top of the hash browns. Place one fried egg over each portion. Garnish with chopped fresh parsley and a drizzle of hot sauce or a sprinkle of chili flakes if desired.

Serve

Serve immediately while eggs are warm and yolks runny, so diners can break yolks over the gratin and hash for a rich finish.